Roasted Pepper Vegetarian Chili

• 2 green bell peppers
• 2 red bell peppers
• 1 large onion, chopped
• 4 ounces green chilies, diced
• 1 zucchini, quartered then sliced 1/4-inch thick
• 2 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin
• 15 ounces crushed tomatoes
• 15 ounces diced tomatoes
• 15 ounces garbanzo beans (aka chickpeas)
• 15 ounces pinto beans
• 15 ounces black beans

1. Cut peppers in half and remove the seeds.
2. Place on a baking sheet and press to lay flat, skin side up.
3. Broil until blackened (about 15 minutes).
4. Seal in a plastic bag for 15 minutes.
5. Remove from the bag and remove the skin.
6. Make slices about 1/2" x 2".
7. Place all ingredients into a 3 quart slow-cooker.
8. Cook on low for 8 hours, or high for 4 (if you're in a hurry).

green bell peppers, red bell peppers, onion, green chilies, zucchini, garlic, chili powder, oregano, cumin, tomatoes, tomatoes, garbanzo beans, pinto beans, black beans

Taken from www.food.com/recipe/roasted-pepper-vegetarian-chili-137160 (may not work)